Chicken Salad on Avocados

By á-4246

Ingredients

• 2 pounds boneless chicken
• Kosher salt and freshly ground pepper
• 2 tbsp extra-virgin olive oil
• 1 cup mayo
• 1 tsp minced garlic
• 1/2 tsp dijon mustard
• 1/2 cup diced celery
• 1/4 cup chopped celery leaves
• 1/3 cup red onion
• 3 tbsp chopped mixed fresh herbs parsley and tarragon
• 1/2 tsp celery seeds
• 1/4 tsp cayenne pepper
• 2 to 3 avocados, halved and pitted

Preparation

Step 1

Preheat the oven to 400 degrees F
Season with 2 tsp salt and 1/2 tsp pepper
Heat the olive oil in saute pan over high heat
Add chicken, cook 2 minutes
Turn chicken over and immediately place pan in oven Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F
Remove from the oven and set aside to cool

In a large mixing bowl, mix the mayo, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper

Cut chicken into 1/2 inch dice.
Add it to the mayo mixture and mix well.
Serve in avocado halves, if desired.